Preparation
- Pat the shoulder dry. With a sharp knife, cut pockets about 2.5 cm deep all over the meat.
- Crush the garlic, oregano, pepper and, if using, paprika and cumin in a mortar. Mix in the olive oil, vinegar and salt.
- Rub the paste into the incisions and spread the rest over the whole joint. Place skin side up in a roasting tin, cover tightly with foil and refrigerate overnight (at least 8 hours, up to two days if you like).
- Take the meat out of the fridge 30 minutes before cooking. Preheat the oven to 165 °C.
- Roast covered for about 3 to 3.5 hours, until the meat is tender and the core temperature reaches about 82 °C.
- Remove the foil, raise the temperature to 190 °C and roast for another 45 to 60 minutes, until the crackling is crisp; keep a close eye on it so it does not burn.
- Rest for 10 minutes, then slice or pull apart with two forks.
Drink with it
Aged rum · excellent match
Puerto Rican añejo, neat or over ice
The island's light, dry rum brings wood, vanilla and dried fruit that suit the roasted note of the crackling; over ice it cools the palate after the fatty meat. This is how the festive roast is drunk in Puerto Rico.
Drinking rum neat: how to get to know a bottlingSpiced rum · excellent match
Spiced rum over ice
Clove, cinnamon and caramel lay a sweetish glaze over the salty pork fat, and the ice takes the sharpness off the alcohol.
What is spiced rum? Pay attention to the legal designationPale lager · good match
Light lager, ice cold
Carbonation and mild bitterness cut through fat and crackling and refresh the palate after the salty garlic meat.
Pils or Helles: What's the Difference?Red wine · good match
Rioja Crianza or Garnacha
Soft tannins and ripe fruit cope well with the pork fat, and the herbal spice of the grapes meets the oregano and garlic.
Which wine pairs with food? A simple approach to choosing
Why it pairs well
Rum with a main course is unusual; with a rich, garlicky festive roast it is the norm in Puerto Rico, drunk over ice.